carrot puree

General Material Information

Preferred name	carrot puree
Trivial Name	Carrot, ext.
CAS Number	84929-61-3
ECHA Number	284-545-1
FDA UNII	Search
Synonyms	daucus carota subsp. sativus root puree daucus carota sativa root puree Carrot, ext. Daucus carota ext.

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Literature & References

	daucus carota sativa puree
Pubchem (sid):	135284557

Publications by PubMed
'Just a pinch of salt'. An experimental comparison of the effect of repeated exposure and flavor-flavor learning with salt or spice on vegetable acceptance in toddlers.
Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes).
Repeated exposure of infants at complementary feeding to a vegetable puree increases acceptance as effectively as flavor-flavor learning and more effectively than flavor-nutrient learning.
Lack of release of bound anthocyanins and phenolic acids from carrot plant cell walls and model composites during simulated gastric and small intestinal digestion.
Repetition counts: repeated exposure increases intake of a novel vegetable in UK pre-school children compared to flavour-flavour and flavour-nutrient learning.
Binding of polyphenols to plant cell wall analogues - Part 2: Phenolic acids.
Relation between the rheological properties and the swallowing characteristics of vegetable juices fortified with carrot puree.
Beta-carotene isomerization kinetics during thermal treatments of carrot puree.
Efficacy of pressure-assisted thermal processing, in combination with organic acids, against Bacillus amyloliquefaciens spores suspended in deionized water and carrot puree.
Breastfeeding and experience with variety early in weaning increase infants' acceptance of new foods for up to two months.
Measurement of dielectric properties of pumpable food materials under static and continuous flow conditions.
Determination of arsenic, cadmium, mercury, and lead by inductively coupled plasma/mass spectrometry in foods after pressure digestion: NMKL interlaboratory study.
Quantitative studies and sensory analyses on the influence of cultivar, spatial tissue distribution, and industrial processing on the bitter off-taste of carrots (Daucus carota l.) and carrot products.
Comparison of the postprandial chylomicron carotenoid responses in young and older subjects.
Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree.
Processing of vegetable-borne carotenoids in the human stomach and duodenum.
Influence of pH and temperature on growth of Bacillus cereus in vegetable substrates.
Alpha- and beta-carotene from a commercial puree are more bioavailable to humans than from boiled-mashed carrots, as determined using an extrinsic stable isotope reference method.
Antioxidant changes and sensory properties of carrot puree processed with and without periderm tissue.
Determination and distribution of 6-methoxymellein in fresh and processed carrot puree by a rapid spectrophotometric assay.
Phenolic autoxidation is responsible for color degradation in processed carrot puree.
Chemical and sensory quality of processed carrot puree as influenced by stress-induced phenolic compounds.
[MECHANICAL INTESTINAL OBSTRUCTION--CARROT PUREE].
[Carrot puree in treatment of diarrhea in a premature].
Publications by J-Stage
Relation between the Rheological Properties and the Swallowing Characteristics of Vegetable Juices Fortified with Carrot Puree

Other Information

FDA Listing of Food Additive Status:

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PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Carrot
carrot
General comment	Carrot

Occurrences

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
food additive
Recommendation for carrot puree usage levels up to:
	not for fragrance use.

Recommendation for carrot puree flavor usage levels up to:
	not for flavor use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Study on the influence of food processing on nitrate levels in vegetables
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AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

daucus carota sativa puree

Chemidplus:0084929613